Easter Roast Spiced Chicken with Indian Style Gravy

Ingradients

• 100g soft butter
• 3 tbsp Pataks Balti Paste
• 1 clove garlic, finely chopped
• 1 tbsp fresh coriander, chopped
• 1 tsp black pepper, coarsely crushed
• 1.5 2kg (3lb 6oz 4lb 8oz) whole chicken 
• 1 medium onion, quartered
• 1 carrot, sliced
• 1 celery stick, sliced
• 1 lemon, quartered
• For the Indian Style Gravy:
• 600ml (1 pint) chicken stock
• 2 tbsp plain flour
• 1 tbsp Pataks Balti Paste
• Salt and ground black pepper, to taste

Method

• In bowl mix together the butter, Pataks Balti Paste, garlic, coriander and black
• pepper. Carefully loosen the skin and rub the marinade onto the breast of the
• chicken or rub over the surface of the whole chicken. If you have time cover and
• refrigerate the marinated chicken for two hours or even overnight.
• Preheat the oven to 190C/375F/Gas Mark 5. Place the onions, carrots and celery in
• a large roasting tin. Stuff the lemon into the cavity of the chicken and place on top
• of the vegetables.
• Cover with foil and roast for 20 minutes per 500g + 20 minutes. Remove the foil for the
• final 30 minutes of cooking time so the chicken is golden, the juices will run clear when the chicken is cooked through. Remove the chicken from the roasting tray and
• rest.
• Remove the vegetables from the roasting tray and discard. Place the roasting tray
• on the hob on a medium heat. Once the onions begin to sizzle skim off any fat on the
• surface. Stir in the flour into the pan juices and cook for two minutes. Slowly whisk in
• the hot chicken stock, making sure there are no lumps. Add the Pataks Balti Paste
• and continue to cook until the gravy has thickened. Check the seasoning. Serve the
• roast spiced chicken with plenty of Indian style gravy.
• Tip: If you do not have time to make your own gravy, you can use store bought gravy. Just
• add the onions to a pan and skim off any fat before stirring in the Pataks Balti Paste, sauté for
• two minutes before pouring in the store bought gravy and check the seasoning